-
Baking powder or flour have
expired.
-
The lid has been opened
during a program.
-
Water was too hot and killed
the yeast.
-
Yeast has been activated
before program has started.
-
Yeast is not activated due to
the cold ingredients.
-
Check the expiration date of
yeast and flour.
-
Make sure that the liquid
ingredients are added at room
temperature.
-
Use liquids that are at
temperatures between 77°F
and 85°F. Milk, butter, and eggs
must not be used directly from
the fridge. They should be put
outside to obtain the room
temperature before added to
the pan.
-
Make sure the yeast does not
come in contact with liquid
before program has started.
-
Eggs, butter and milk should be
left to room temperature after
taken out of a fridge, because
cold ingredients will deactivate
the yeast.
The bread sinks in the
center.
-
Too much liquid has been
added or liquid is too warm.
-
Salt was not added, causing
bread to over-rise and
collapse.
-
Too much yeast was added.
-
High humidity and hot
ambient temperatures can
cause the bread to over-rise.
-
High altitudes can cause the
bread to over-rise and then
collapse during baking.
-
Lid is open during baking.
-
Measure ingredients
accurately. Use liquids that are
at the temperatures between
77°F and 85°F.
-
Measure ingredients
accurately. Use only the
measuring cup and spoons
provided.
-
Measure ingredients
accurately, if problem persists,
reduce the yeast by ¼
teaspoon.
-
Bake during the coolest part of
the day. Try reducing the yeast
by ¼ teaspoon or use liquids
directly from the fridge. Do not
use the timer function.
-
Try reducing the yeast by ¼
teaspoon.
-
Do not open the lid during
baking.
The loaf has a hole at
the top.
-
The dough leavened too
quickly.
-
Too much yeast or too much
water have been added.
-
An unsuitable program for
the recipe has been selected.
-
Do not lift the lid during
cooking.
-
Select a more intense browning
option.
The crust color is too
dark.
-
Too much sugar has been
added.
-
Slightly reduce the amount of
sugar. Select a lighter browning
option.
The loaf is not
Symmetric.
-
It is normal that some loaves
do not have a symmetrical
shape, especially those made
with wholegrain wheat flour.
-
Too much yeast or too much
water have been added.
-
The kneading blade has
moved the dough sideways
before leavening and baking.
-
Measure out the ingredients
thoroughly.
-
Slightly reduce the amount of
water or yeast.
Loaves have different
-
It's normal. The shape of the
Questions? We're here to help! Visit:
shopelitegourmet.com
for support on this product.
21
